Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. PARBOIL PEELED POTATOES OR COOK IN STEAM COOKER 10 MINUTES, DRAIN.

2. ROLL POTATOES IN MELTED SHORTENING OR SALAD OIL, THEN IN SEASONED CRUMB MIXTURE, BLACK PEPPER, AND PAPRIKA.

3. PLACE ON GREASED PANS. BAKE 45 MINUTES OR UNTIL TENDER AND BROWNED.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIE CARD

SERVING SIZE: 100

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